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Cranberry Jalapeño Sausage Stuffing

  • Icon Serve 11 serv
  • Icon Dificult Easy
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  • 16 Oz. of Breakfast Sausage
  • 1 Cup of Diced Red Onion
  • 1/2 Cup of Sliced Diced Jalapeño
  • 1 Cup of Dried Cranberries
  • 1 Large Loaf Bakery Fresh French Bread, Cubed int 1/2" Squares
  • 1 Cup of Chicken Stock
  • Salt and Pepper to Taste


  1. Preheat griddle to medium heat.

  2. Cook sausage, breaking it apart with spatulas as it cooks. Adjust heat as necessary, making sure sausage cooks evenly, but does not burn. Mix frequently.

  3. Add onion and Jalapeño when sausage is getting close to done. Allow the onion and Jalapeño to cook in the sausage grease, mixing frequently. Allow to cook for a few minutes.

  4. Add cranberries and mix. Mix and allow to cook in sausage grease. The cranberries should remain chewy. Allow the cranberry’s sugar to release and sauté with the recipe but stop short of allow the cranberries to lose their moisture and turn hard.

  5. Add bread and mix together with other ingredients.

  6. Add chicken stock and quickly mix ingredients allow stock to soak into all the bread. You can add an addition ½ cup of chicken stock if needed so long as bread does not get soggy.

  7. Allow bread to slightly toast on some edges while mixing adding salt & pepper to taste.

  8. Remove from griddle and serve.

  9. The perfect side dish for fall.

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